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Preparation method of canned pacific saury

A technology of canned saury, which is applied in the field of canned saury, can solve the problem of single flavor of canned saury in salt water, and achieve the effect of unique taste, rich nutrition and good taste

Inactive Publication Date: 2017-04-26
NINGBO JINRI FOOD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards, people not only pay attention to food safety issues, but also have a higher demand for the unique flavor of food. At present, canned saury is very popular because of its rich nutritional value, but canned saury in salt water has a relatively single flavor. Can not satisfy people's demand, therefore be necessary to provide a kind of preparation method of canned saury that can not only guarantee food safety but also have unique local flavor

Method used

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Embodiment Construction

[0024] The present invention will be further described in conjunction with examples, but it should be understood that the scope of protection of the present invention is not limited by specific embodiments.

[0025] A kind of canned saury preparation method of the present invention comprises the following steps:

[0026] 1.1. Thawing: thaw the refrigerated raw fish naturally, control the central temperature of the thawed raw fish at -4°C-4°C, place the raw fish taken out of the cold storage in a spacious space, avoid overlapping each other, and make It is naturally thawed, and the central temperature of the thawed raw fish is controlled between -4°C and 4°C, preferably at -2-2°C. At the same time, the stale raw fish and other miscellaneous fish are removed and the adhesion is removed. Foreign matter on the surface of raw fish.

[0027] 1.2. Cutting into sections: Cut off the head of the raw fish along the side of the gill bone, then cut off the tail, and then cut the fish bod...

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Abstract

The invention discloses a preparation method of canned pacific saury. The method includes the steps of: thawing, segment cutting, washing, salting, draining, canning, exhausting, water covering, soup adding, sealing and sterilization. Through strict sanitary control of all technological processes, and the edible safety of the prepared canned pacific saury is ensured. At the same time, by controlling the time and temperature of all the technological processes, the qualified rate of the canned pacific saury is ensured. Also, through cooperation of fish and soup base, the canned pacific saury has unique flavor, and is suitable for different groups to eat.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for preparing canned saury. Background technique [0002] Saury is rich in protein and fat, and tastes delicious, so it can be steamed, boiled, fried, or grilled, and the price is cheap (the selling price in the market in Japan is between 70-90 yen per kilogram). According to the analysis of the nutritional components of saury by Shanghai Fisheries University, the protein content of saury is 20.7%. Pacific saury is rich in protein and fatty acids. According to analysis, saury contains unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are indispensable to the human body. EPA and DHA can inhibit The role of hypertension, myocardial infarction, arteriosclerosis. [0003] The conventional nutrient content of fresh saury samples is: water (60.62±0.48)%; ash content (0.75±0.01)%; crude protein content (17.63±0.34)%, lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00
Inventor 陈义方王求娟骆志明袁剑
Owner NINGBO JINRI FOOD
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